Double Chocolate Pear Cake


Serves 12
100g dark chocolate, coarsely chopped
150g butter, softened
1 cup caster sugar
1 tsp vanilla extract
3 large eggs
1 1/2 cups self raising flour, sifted
Extra 100g dark chocolate, coarsely chopped
3 home-preserved pears cooked in red wine or 400g can pear halves in juice, drained and quartered
Icing sugar, to dust

1 Preheat oven to 180°C. Spray a 22cm spring-form cake tin with oil and line the base with baking paper. Melt chocolate in a heatproof bowl set over a saucepan of simmering water (do not allow the bowl to touch the water or it will get too hot and may damage the chocolate). Stir until smooth and set aside to cool a little.

2 Place butter and sugar in a bowl and beat until pale and creamy. Beat in melted chocolate and vanilla extract. Beat in eggs, one at a time. Stir in flour to just combine. Stir in extra chopped chocolate.

3 Spread cake batter into prepared tin.Slice pears into quarters and arrange over surface of the mixture, pressing them slightly into the batter. Bake for 1 hour or until a skewer inserted comes out clean. If necessary, cover with foil towards end of cooking to prevent cake over browning.

4 Cool in the tin for 30 minutes before removing to a wire rack to cool completely.Brush peas with cooking juice to moisten. Dust cake with icing sugar, if desired.

Download all the recipes from Episode Six here (PDF 3.1MB)

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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